ablecha wrote:
Sometime I mixed difference kinds of tea and get the fancy soup...Today I tried Shui Jin Gui and Rou Gui(wuyi rock tea), Tie Guan Yin and Anji White tea. Each has its stropng point, such as Rougui, It has a domineering cinnamon aroma, with smooth throat feeling from Tieguanyin and sweet aftertaste from Anji white tea, it bring a wonderful taste. it is just made during my reviewing of these 4 teas,occasionally integrated the 4 tea soups and enjoy a wonderful and a little bit strange experience.

There seems to be a tradition of blending teas in Fujian; hongcha and baicha together, for example, or different Wuyicha types to make for a fuller-flavored brew! The results can be much better than drinking just one type alone, if the teas aren't all that to begin with!

ablecha wrote:
Sometime I mixed difference kinds of tea and get the fancy soup...Today I tried Shui Jin Gui and Rou Gui(wuyi rock tea), Tie Guan Yin and Anji White tea. Each has its stropng point, such as Rougui, It has a domineering cinnamon aroma, with smooth throat feeling from Tieguanyin and sweet aftertaste from Anji white tea, it bring a wonderful taste. it is just made during my reviewing of these 4 teas,occasionally integrated the 4 tea soups and enjoy a wonderful and a little bit strange experience.

There seems to be a tradition of blending teas in Fujian; hongcha and baicha together, for example, or different Wuyicha types to make for a fuller-flavored brew! The results can be much better than drinking just one type alone, if the teas aren't all that to begin with!

Mixing different Wuyi rock teas is something vendors do also. They usually do it to have one tea in their offerings that has a very stable allround quality. It's not something they do with their best tea though. I guess they also select teas that 'aren't all that to begin with'

ablecha wrote:
Sometime I mixed difference kinds of tea and get the fancy soup...Today I tried Shui Jin Gui and Rou Gui(wuyi rock tea), Tie Guan Yin and Anji White tea. Each has its stropng point, such as Rougui, It has a domineering cinnamon aroma, with smooth throat feeling from Tieguanyin and sweet aftertaste from Anji white tea, it bring a wonderful taste. it is just made during my reviewing of these 4 teas,occasionally integrated the 4 tea soups and enjoy a wonderful and a little bit strange experience.

There seems to be a tradition of blending teas in Fujian; hongcha and baicha together, for example, or different Wuyicha types to make for a fuller-flavored brew! The results can be much better than drinking just one type alone, if the teas aren't all that to begin with!

Mixing different Wuyi rock teas is something vendors do also. They usually do it to have one tea in their offerings that has a very stable allround quality. It's not something they do with their best tea though. I guess they also select teas that 'aren't all that to begin with'

Yes, I meant vendors and yeah, not the best tea! We're on the same plane.

I just tried an Assam oolong from Halmari that was nice, very fruity, in the orange-citrus range. It reminded me a lot of either a second flush Darjeeling or an Oriental Beauty.

I hadn't really made the connection but per discussion related to a reference post on OB (the comments part, which of course didn't relate to people insulting each other) Darjeeling second flush teas are also fruity in part due to the effect of "bugs" biting the leaves. I'll cite both here, that link and the review post for the Assam oolong:

Yes, John, I find fruit flavors in Assam. The Ruby Jade 18 that I have (which is not pure Assam but the cultivar created from Assamica and Sinensis) has some fruitiness which I am enjoying right now. #21 from Taiwan (a cultivar similar to 18) when one has an excellent 21 (which is hard to find, it took me 2 years) has fruit in its array of flavors also.

Preparation can highlight or bury fruit flavors. Not steeping for more than a minute and/or keeping water a bit under boiling temperature, brings out more of the fruit for me.

A sample of a charcoal roast tieguanyin from a farm in Anxi. This is one of their mid-grade offerings. The first two infusions were lovely, but then the tea got more bitter and my assistant was struggling to handle it. I didn't think it was that bitter and there was pronounced huigan as well. Very clean TGY IMO, but nowhere near as good as their more expensive stuff IMO. Still, it was such a change from the other tieguanyin she's tried in her life (she's British-born Chinese and moved back to HK as a child) that she quite enjoyed it. She said the second infusion was best and I have to agree!

I bought several of the farm's top grade teas from this year and they should arrive next week. Their TGY isn't super fancy, but it is very clean and the best value green/Mainland charcoal roast TGY that I know of!

I prefer their to supposedly 'fancier' Mainland TGY I've tried from a wholesaler here in HK as well. With TGY It seems you can get more for your money with medium-grade stuff than you can with Wuyicha, where you always pay a hefty price for the good stuff!

A Liu Bao tea that I got from Teasenz. Lovely dark tea with a thick dark soup. Not too much wet-piling flavour and very smooth. Slightly disappointed with the amount of infusions. 7 grams of tea last for 7 sessions in a gaiwan. I've had Liu Bao that could go up to 10 steeps, but anyways a great tea.

Enjoyed Rui Li oolong from Formosa Tea Connection, best Taiwanese tea shop in Japan imho. (Probably Hojo is second to FTC for Gaoshan specifically but the latter is much more reasonable with high quality. )
Clear and fruity aroma that lasts for more than 6 brew without unpleasant "boiled spinach" taste.